Pork Fillet on Mashed Sweet Potatoes with Gingerbread Jus and Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 pork medallions each 0 g (pork fillet)
- 2 tablespoons oil
- 1 tablespoon honey
- 0.2 liters red wine
- 100 ml meat stock
- 1 gingerbread, finely ground
- 400 g sweet potato (s)
- 50 ml cream
- 50 ml milk
- 400 g Brussels sprouts, ready to cook
- 1 tablespoon butter
- 2 tablespoon breadcrumbs
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash, peel and chop the potatoes. Then cook in salted water and let it evaporate. Put the pot back on the stove, add the heated cream and milk, season with salt, pepper and nutmeg. Now stir the mixture with a whisk until it has a creamy consistency. Season again to taste.
- Fry the pork medallions in a pan with rapeseed oil and then cook in a preheated oven at 160 ° C (approx. 12 min). Season with salt and pepper.
- Deglaze the frying pan with red wine and add honey. When the red wine is almost overcooked, fill up with the meat stock and add the gingerbread. If necessary, reduce a little. To taste.
- Blanch the Brussels sprouts. Heat the butter in a saucepan and sear the Brussels sprouts in it. Season with salt and nutmeg. Add breadcrumbs and continue frying until they have taken some color.
- Serving:
- Place the puree on a flat plate, place the medallions on the side as well as the Brussels sprouts. Now nap the meat with the gravy. Good Appetite!
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